Vietnamese Coconut-Caramel Shrimp (Tom Rim)

This is a Vietnamese caramelized shrimp dish called Tom Rim that is both sweet and savory at the same time! It's made with a simple syrup and some fish sauce. Super easy, super quick! Serve it with bowls of rice and you'll have your very own authentic taste of Vietnam at home.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 229 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh chives
• 1 dash sesame oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 teaspoon maple syrup
• 1 shallot, minced
• ¼ cup coconut water

Recipe Instructions

Step 1

Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.

Step 2

Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.

Step 3

Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.

Step 4

Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.